1. Preheat oven to 350 degrees F for metal or glass pans, 325 for dark or coated pans. Grease sides and bottom of a 9 by 13 pan with Pam or with shortening lightly floured.

2. Mix cake ingredients together; cake mix, water, orange juice, eggs, orange liqueur, and orange zest. Blend until moistened and until mixture is smooth.

3. Bake for 25 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan for at least 15 minutes.

4. To prepare the frosting, mix all the frosting ingredients together until it forms a thick paste like substance.

5. When cake is done, crumble, while warm, into a large bowl and stir in the frosting mixture until well blended.

6. Use a melon baller or small scoop to form balls of the cake mixture. Form balls until there is no cake mixture left. Place balls in a covered pan and refrigerate overnight or stick in the freezer for 2-3 hours.

7. Before removing the balls from the cold, melt chocolate chips in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring often until smooth. Add the other chocolate ingredients: freshly squeezed orange juice and orange liqueur. Stirring continually until chocolate looks and feels completely smooth.

8. Remove the balls from the cold and dip the balls in the melted chocolate using a toothpick to hold them. Place them on waxed paper and feel free to use the leftover melted chocolate to drizzle on top. Place them in the refrigerator until the chocolate hardens. Remove them from fridge to serve and enjoy!